COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES
This study was conducted to analyze the effect of natural curing by various levels of fresh celery leaves (FCL) and various levels of incubation temperature. The incubation temperature was room temperature (RT) and temperature of 40.6oC (40.6) for 2 hours. These incubation temperatures for creating...
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| Format: | Article |
| Language: | English |
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Diponegoro University, Faculty of Animal and Agricultural Sciences
2016-06-01
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| Series: | Journal of the Indonesian Tropical Animal Agriculture |
| Subjects: | |
| Online Access: | http://ejournal.undip.ac.id/index.php/jitaa/article/view/10133/pdf |
| _version_ | 1818662856650915840 |
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| author | E. Saputro V. P. Bintoro Y. B. Pramono |
| author_facet | E. Saputro V. P. Bintoro Y. B. Pramono |
| author_sort | E. Saputro |
| collection | DOAJ |
| description | This study was conducted to analyze the effect of natural curing by various levels of fresh celery leaves (FCL) and various levels of incubation temperature. The incubation temperature was room temperature (RT) and temperature of 40.6oC (40.6) for 2 hours. These incubation temperatures for creating dendeng sapi were designed to provide the similar curing characteristics of the control (by addition of 50 ppm of NaNO2). Four naturally cured dendeng sapi treatments were A1 = 22 g FCL/kg of beef, RT; A2 = 36 g FCL/kg of beef, RT; A3 = 22 g FCL/kg of beef, 40.6; A4 = 36 g FCL/kg of beef, 40.6 and a treatment of conventionally cured dendeng sapi by addition of 50 ppm NaNO2 as a control (A0 ). All of the naturally cured dendeng sapi (A1-A4) showed color, cured pigment, total pigment and residual nitrite which were not significantly different compared with A0 . The FCL used in this study was an effective replacement for sodium nitrite at the test levels in manufacturing natural cured dendeng sapi. These results indicated that at fewer FCL levels (22 g/kg of beef) and a more practical of the incubation for 2 hours at room temperature were more effective to create naturally cured dendeng sapi. |
| first_indexed | 2024-12-17T05:07:36Z |
| format | Article |
| id | doaj.art-b2c2f4a2b76c4a1b9a08e4ce7f9c609b |
| institution | Directory Open Access Journal |
| issn | 2087-8273 2460-6278 |
| language | English |
| last_indexed | 2024-12-17T05:07:36Z |
| publishDate | 2016-06-01 |
| publisher | Diponegoro University, Faculty of Animal and Agricultural Sciences |
| record_format | Article |
| series | Journal of the Indonesian Tropical Animal Agriculture |
| spelling | doaj.art-b2c2f4a2b76c4a1b9a08e4ce7f9c609b2022-12-21T22:02:22ZengDiponegoro University, Faculty of Animal and Agricultural SciencesJournal of the Indonesian Tropical Animal Agriculture2087-82732460-62782016-06-014129910510.14710/jitaa.41.2.99-105COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURESE. Saputro0V. P. Bintoro1Y. B. Pramono2Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang 50274 - Indonesia, Permanent Address: National Animal Husbandry Training Center, Jl. Songgoriti No. 24, Batu 65301 - Indonesia Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang 50274 - Indonesia Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang 50274 - Indonesia This study was conducted to analyze the effect of natural curing by various levels of fresh celery leaves (FCL) and various levels of incubation temperature. The incubation temperature was room temperature (RT) and temperature of 40.6oC (40.6) for 2 hours. These incubation temperatures for creating dendeng sapi were designed to provide the similar curing characteristics of the control (by addition of 50 ppm of NaNO2). Four naturally cured dendeng sapi treatments were A1 = 22 g FCL/kg of beef, RT; A2 = 36 g FCL/kg of beef, RT; A3 = 22 g FCL/kg of beef, 40.6; A4 = 36 g FCL/kg of beef, 40.6 and a treatment of conventionally cured dendeng sapi by addition of 50 ppm NaNO2 as a control (A0 ). All of the naturally cured dendeng sapi (A1-A4) showed color, cured pigment, total pigment and residual nitrite which were not significantly different compared with A0 . The FCL used in this study was an effective replacement for sodium nitrite at the test levels in manufacturing natural cured dendeng sapi. These results indicated that at fewer FCL levels (22 g/kg of beef) and a more practical of the incubation for 2 hours at room temperature were more effective to create naturally cured dendeng sapi.http://ejournal.undip.ac.id/index.php/jitaa/article/view/10133/pdfnatural curingfresh celery leavesdendeng sapicured pigmentresidual nitrite |
| spellingShingle | E. Saputro V. P. Bintoro Y. B. Pramono COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES Journal of the Indonesian Tropical Animal Agriculture natural curing fresh celery leaves dendeng sapi cured pigment residual nitrite |
| title | COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES |
| title_full | COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES |
| title_fullStr | COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES |
| title_full_unstemmed | COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES |
| title_short | COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES |
| title_sort | color pigment and residual nitrite of dendeng sapi naturally cured at various level of celery leaves and incubation temperatures |
| topic | natural curing fresh celery leaves dendeng sapi cured pigment residual nitrite |
| url | http://ejournal.undip.ac.id/index.php/jitaa/article/view/10133/pdf |
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